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Wednesday, May 6, 2015

Peach Berry Cobbler

This is my signature summer dish! I’m really excited to see
the sun…it’s been a while. The thing is that the stores are not selling peaches and
blueberries yet. Maybe it’s because of shimita or perhaps it’s just too early?
I’m not sure. I used canned peaches and frozen blueberries this time around,
but I generally use fresh fruit for this recipe!

My friend Adeena asked me for this recipe, after eating at
our home for Shabbos lunch. She was appalled that I serve it as a side dish and
not as a dessert. The decision is yours- it could be served as a side dish or
dessert. It’s not healthy, aside from the fruit, but I feel like it’s such a
nice addition to a big and elegant meal. That’s my opinion. It would
be delicious as a dessert too , especially if served with a scoop of vanilla
ice cream.

I found this recipe on allrecipes.com (submitted by Amy
Posont) 3 years ago, and I take it out every summer! It could be made as a
dairy dish or non-dairy. It calls for milk, but I generally substitute it with
soy milk.

Step 1: Preheat your oven to 350. In a medium bowl, mix
together the cup of flour, ½ cup of sugar, and the 1 ½ teaspoons of baking
powder. Then stir in the ½ cup of milk/soy milk and the ½ stick of melted
butter/margarine. You should have a thin
yellowish batter. Set aside.

Step 2: In a medium saucepan, add the ¼ cup of brown sugar,
the tablespoon of cornstarch, and the ½ cup of cold water. Let it come to a
boil and then add the peaches and blueberries (**Note that if you do not have a
large dish to bake your cobbler, you could add less peaches and blueberries to
the mix, so that your cobbler will not overflow. I generally use 2 cups of peaches and 1/2 cup of blueberries for my dish, otherwise, it'll overflow.). Cook over medium heat until
thick and bubbly. Stir in the tablespoon of butter/margarine and the tablespoon
of lemon juice (I usually don’t add these 2 ingredients, but I wanted to give
you the option!). Pour the peach berry
mixture into your baking/serving dish.

Step 3: Carefully spoon the set-aside batter on top of the
peach berry mixture. Try to cover all of the mixture with the batter. (**The batter does grow in the oven, so make sure there is at least 2 inches of extra space to the top of the dish)

Step 4: Mix together the 2 tablespoons coarse granulated
sugar (or regular sugar) and the ¼ teaspoon nutmeg (cinnamon works fine, too)
in a small bowl. Sprinkle on top of the batter. I love this part, and I can’t
pinpoint exactly why!

Step 5: Place in the preheated oven on the middle shelf and
bake for approximately 35 minutes or until bubbly and a toothpick inserted
comes out clean.

Peach Berry Cobbler

Prep time: 20 minutes

Cook time: 35 minutes

Yields: 8 servings

Ingredients:

1 cup flour

½ white sugar

1 ½ baking
powder

½ cup milk
or soy milk

¼ cup butter
or margarine, melted

¼ cup brown
sugar

1 tablespoon
cornstarch

½ cup cold
water

3 cups
peaches, peeled, pitted, and sliced

1 cup fresh
blueberries

1 tablespoon
butter or margarine

1 tablespoon
lemon juice

2 tablespoons
coarse granulated sugar

¼ teaspoon
nutmeg

Instructions:

1.Preheat your oven to 350. In a medium bowl, mix
together the cup of flour, ½ cup of sugar, and the 1 ½ teaspoons of baking
powder. Then stir in the ½ cup of milk/soy milk and the ½ stick of melted
butter/margarine. You should have a thin
yellowish batter. Set aside.

2.In a medium saucepan, add the ¼ cup of brown
sugar, the tablespoon of cornstarch, and the ½ cup of cold water. Let it come
to a boil and then add the peaches and blueberries (**Note that if you do not
have a large dish to bake your cobbler, you could add less peaches and
blueberries to the mix, so that your cobbler will not overflow. I generally use 2 cups of peaches and 1/2 cup of blueberries for my dish, otherwise, it'll overflow.). Cook over
medium heat until thick and bubbly. Stir in the tablespoon of butter/margarine
and the tablespoon of lemon juice (I usually don’t add these 2 ingredients, but
I wanted to give you the option!). Pour
the peach berry mixture into your baking/serving dish.

3.Carefully spoon the set-aside batter on top of
the peach berry mixture. Try to cover all of the mixture with the batter.(**The batter does grow in the oven, so make sure there is at least 2 inches of extra space to the top of the dish)

4.Mix together the 2 tablespoons coarse granulated
sugar (or regular sugar) and the ¼ teaspoon nutmeg (cinnamon works fine, too)
in a small bowl. Sprinkle on top of the batter. I love this part, and I can’t
pinpoint exactly why!

5.Place in the preheated oven on the middle shelf
and bake for approximately 35 minutes or until bubbly and a toothpick inserted
comes out clean.

Welcome to Polkies!

I used to be a full-time working mom with practically no time to patchke (Yiddish word for playing around) in the kitchen. Then one fateful day we picked up and moved to Israel, so my husband could attend medical school in Tel-Aviv (true story:))! Now I am repenting from my past and becoming a real expert in the kitchen (or trying..)! So come join me as I navigate the kitchen in my new home in Israel!